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Greengages, raw

Greengages are a type of plum. The figures here describe the flesh and skin of the raw fruit. They mainly provide water and carbohydrate, with small amounts of protein and fat. Per 100g, greengages contain 82g of water, 9.7g of carbohydrate, 9.7g of sugars and 310mg of potassium. The carbohydrate listed is entirely in the form of sugars naturally present in the fruit.

Potassium supports normal nerve and muscle function. Greengages also contain vitamin C, which is needed for normal collagen formation in tissues such as skin and blood vessels. They contain little fat and only trace amounts of saturated fat. Full nutrient figures, including energy and salt content, are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

41 kcal

Energy

173 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

9.7g

of which sugars

9.7g

Protein

0.8g

Salt

0g

Vatten

82g

Kolesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

16µg

Vitamin D

0µg

Vitamin E

0.7mg

Vitamin C

5mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.6mg

Vitamin B6

0.05mg

Vitamin B12

0µg

Folate

3µg

Kalcium

17mg

Iron

0.4mg

Magnesium

8mg

Phosphorus

23mg

Kalium

310mg

Sodium

1mg

Zinc

0.1mg

Copper

0.08mg

Selen

Trace

Other types of greengages

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Greengages, raw, weighed with stones

38 kcal

0.7g

0.1g

–

Greengages, stewed with sugar

81 kcal

0.7g

0.1g

–

Greengages, stewed with sugar, weighed with stones

78 kcal

0.7g

0.1g

–

Greengages, stewed without sugar, weighed with stones

34 kcal

0.6g

0.1g

–

Greengages, stones, removed, stewed without sugar

36 kcal

0.7g

0.1g

–

About these figures

Values are per 100g of the food as described (Flesh and skin). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad